Ricotta clementine cakes

Based on 18 ratings

Sandra

Contributor

Difficulty

Easy 👌
15
min.
Preparation
25
min.
Baking
0
min.
Resting

Ingredients

Servings:-6+
150 g ricotta
clementines
60 g butter
80 g sugar
eggs
70 g flour
1 tsp baking powder
confectioner's sugar for serving
Metric
Imperial

Utensils

  • small pot
  • oven
  • cutting board
  • knife
  • bowl
  • hand mixer with beaters
  • 6 ramekins

Nutrition per serving

Cal
247
Protein
6 g
Fat
14 g
Carb
25 g
  • Step 1/4

    Pre-heat oven to 180°C/ 350°F. Melt butter in a small pot and allow to cool.
    • 60 g butter
    • small pot
    • oven

    Pre-heat oven to 180°C/ 350°F. Melt butter in a small pot and allow to cool.

  • Step 2/4

    Segment the clementines and reserve some of the collected juice.
    • clementines
    • cutting board
    • knife

    Segment the clementines and reserve some of the collected juice.

  • Step 3/4

    Add butter and sugar to a bowl and beat to combine for approx. 2 min. Add eggs, ricotta, flour, baking powder, and some reserved clementine juice and stir until dough is combined.
    • 80 g sugar
    • eggs
    • 150 g ricotta
    • 70 g flour
    • 1 tsp baking powder
    • 3 tbsp clementine juice
    • bowl
    • hand mixer with beaters

    Add butter and sugar to a bowl and beat to combine for approx. 2 min. Add eggs, ricotta, flour, baking powder, and some reserved clementine juice and stir until dough is combined.

  • Step 4/4

    Transfer dough to 6 ramekins and add clementine segments on top. Bake for approx. 25 min. at 180°C/ 350°F until golden brown. Let cool slightly, then dust with confectioner’s sugar and enjoy!
    • confectioner’s sugar for serving
    • 6 ramekins

    Transfer dough to 6 ramekins and add clementine segments on top. Bake for approx. 25 min. at 180°C/ 350°F until golden brown. Let cool slightly, then dust with confectioner’s sugar and enjoy!